Sliced Beef with Shredded Veg
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 35 ozs Beef (suitable for boiling, e. g. brisket or rump)
- 1 bunch Soup vegetables (carrots, leeks, Hamburg parsley (parsley root), celeriac); chopped
- salt
- 5 crushed Black pepper
- 3 parsley
- 1 onion (unpeeled)
- 1 onion (peeled and studded with 1 bay leaf and 2 cloves)
- In addition
- ⅔ cup carrots (julienned)
- ¾ cup Leeks (julienned)
- ½ cup Celeriac (julienned)
- 0.333 cup parsley (julienned)
- ¾ cup onions (cut into rings)
- 2 ½ Tbsps butter
- ½ tsp paprika (sweet)
- 1 Tbsp white wine vinegar
- 1 Tbsp chopped parsley
- 3 Tbsps freshly grated Horseradish
Preparation steps
1.
Halve the unpeeled onion and brown in a hot frying pan, cut side down, until both halves are dark brown.
2.
Put about 2.5 l water into a pan with 1 tsp salt and bring to the boil. Add the meat, peppercorns, parsley stalks, studded onion, browned onion and the soup vegetables, put a lid on the pan and simmer over a low heat for 1 ½ hours, skimming off the scum from time to time.
3.
When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth.
4.
Cook the julienned vegetables in the rest of the strained broth until cooked, but still firm to the bite. Meanwhile heat the butter in a frying pan. Add the onion rings and sweat until soft. Season lightly with salt, dust with paprika and deglaze with vinegar.
5.
Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.
6.
The rest of the broth can be used for soup, and it also freezes well.
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